Just got this about a week ago this is my 3rd time using it. I seared one completely on the cast iron, the other one I seared on the left side of the grill until it hit 100F
then put it on cast iron took it off at 120F,
Took both off at 120F. Letting my cast iron and grill cool off then tmrw clean it for the first time probably.
How on top of cleaning should I be? I can’t have a grease fire!
by Stalapija
2 Comments
Looks good to me. As far as how on top of cleaning you should be…I base it on the length of my cooks. I can do 3 – 4 short cooks between cleanings but a long one ,like brisket, I only run 1 cook. Also the amount of fat that gets rendered should be considered. To be safe I would clean more often.
Looks great!
I’m curious, how bad would a grease fire get on this thing? Let’s say you did put a drip tray underneath – how effective would that be?